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–+ servings
Red Velvet Ice Cream Cake

Irresistible Red Velvet Ice Cream Cake for Ultimate Indulgence

This Red Velvet Ice Cream Cake combines two favorites: fluffy red velvet cake and creamy no-churn cheesecake ice cream—a visually stunning dessert perfect for summery celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Freezing Time 8 hours
Total Time 9 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free option
  • 1.5 cups Sugar reduce for a less sweet cake
  • 1 teaspoon Baking Soda ensure it's fresh
  • 1 teaspoon Salt
  • 1 tablespoon Cocoa Powder use unsweetened
  • 1 cup Vegetable Oil substitute with melted coconut oil or unsweetened applesauce
  • 1 cup Milk use almond or soy milk for dairy-free
  • 1 large Large Egg substitute with flax egg for vegan option
  • 1 tablespoon Red Food Coloring use gel for brighter results
  • 1 tablespoon White Vinegar can use lemon juice
  • 1 teaspoon Vanilla Extract use pure for best flavor
For the Ice Cream Filling
  • 8 oz Cream Cheese substitute with vegan cream cheese if desired
  • 1 can Sweetened Condensed Milk replace with coconut cream for dairy-free
  • 1 cup Whipping Cream can use coconut cream for dairy-free
For the Frosting
  • 8 oz White Chocolate use high-quality chocolate bars
  • 1 cup Unsalted Butter use vegan butter for dairy-free
  • 1 teaspoon Almond Extract omit if nut allergies are a concern
  • 1 cup Sour Cream substitute with Greek yogurt
  • 3 cups Icing Sugar

Equipment

  • 8-inch round cake pans
  • mixing bowls
  • Whisk
  • spatula
  • mixer
  • freezer

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (176°C) and prepare two 8-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper.
  2. In a small bowl, mix the vinegar with the milk and let it sit for about 5 minutes to sour.
  3. Sift together the dry ingredients: flour, cocoa powder, baking soda, and salt.
  4. In a separate large bowl, whisk together the wet ingredients: sugar, vegetable oil, eggs, red food coloring, and vanilla extract.
  5. Gradually combine the dry ingredients with the wet ones until just mixed.
  6. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
  7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10–15 minutes and then invert them to cool completely on wire racks.
Ice Cream Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Blend in the sweetened condensed milk until well combined.
  3. In another bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  5. Pour this mixture into an 8-inch lined pan and freeze for at least 8 hours.
Frosting
  1. Melt the white chocolate and allow it to cool slightly.
  2. In a mixing bowl, beat together the cream cheese, unsalted butter, and sour cream until creamy.
  3. Gradually add in the cooled white chocolate, almond extract, and icing sugar, mixing until smooth.
Assembly
  1. Once the cakes and ice cream are completely cooled and frozen, place one cake layer onto a serving plate.
  2. Unwrap the ice cream and center it on top of the first cake layer.
  3. Gently place the second cake on top of the ice cream.
  4. Apply a crumb coat over the entire cake and freeze briefly for 15 minutes.
  5. After the crumb coat has set, frost the entire cake with the creamy frosting.
  6. Decorate with sprinkles if desired and freeze until ready to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Use a high-quality gel food coloring for vibrant red color. Avoid overmixing the batter for fluffiness. Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months.

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